So that breakfast #2 I was waiting for…
Blueberry Banana Bread!!
I started by looking at a recipe in my Hungry Girl cookbook for their Top Banana Bread, but made a few of my own changes. For one, I don’t like using Splenda in baking, I think it leaves a weird taste. PLUS, I’m trying to avoid it, so I lessened the amount, and substituted plain sugar for the Splenda. The recipe also called for 1/2 cup applesauce, but I only had about 1/8 of a cup; so I ended up adding that, along with about 1/8 cup of vanilla Chobani, and 1/8 cup canola oil. Lastly, I wanted more than just bananas in my bread, so I added about 3/4 cup fresh blueberries.
The results were AMAZING.
Blueberry Banana Bread
1-1/4 cups whole-wheat flour
1/4 cup all-purpose flour
1/2 cup sugar
1-1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute
1/8 cup applesauce
1/8 cup vanilla flavored Chobani
1/8 cup canola oil
2 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine flours, sugar, baking powder, cinnamon, and salt. Mix well.
- In a medium mixing bowl, coming mashed bananas, egg substitute, applesauce, yogurt, oil, and vanilla extract. Mix thoroughly. Add the wet ingredients to the bowl of dry ingredients and stir until just blended.
- Gently fold in blueberries.
- Spoon batter into a large loaf pan (9×5) sprayed with non-stick cooking spray. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
“They” always say that you should let your baked goods cool before cutting into them. Well after about 10 minutes, that was enough of a wait for me. I immediately sliced off the heel…
And then sat down to a proper slice spread with a little honey butter. SO FREAKIN’ GOOD!
For lunch today, I knew I was craving 2 things: brie & fruit. So I made sure to make the best of both.
Fresh fruit salad with strawberries, blueberries, and cantaloupe
Paired with a delicious sandwich combo! I started with a whole wheat Arnold sandwich thin, and topped it with some tomato slices, fresh basil leaves (which actually were the star of this baby!), some brie slices from last night, and a slice of the hubby’s black forest deli ham.
Surprisingly enough, after biting into it, I realized I was no longer in the mood for brie…weird, right? So I actually ended up taking it off and adding on a slice of my fave Sargento reduced fat provolone. MUCH better.
Random Afternoon Question for ya:
Do you like nuts in brownies, cookies, or breads?
Even as I’ve grown to enjoy many types of nuts, I still do not enjoy them in my baked goods! (I got thinking about this because I saw walnuts listed in a banana bread recipe earlier and my initial reaction was “EEEW!”